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Training & Conferences

  • Innovation and Development / Ingredients / Conferences /

    Enhancing the Health & Nutritional Benefits of Food Products Through Nanotechnology

    Description

    Chairperson: Dr Martin Wickham, Head of Nutrition, Leatherhead Food Research  

    Consumers are becoming increasingly aware of how food and drink products can play a role in their health, adopting more of a preventive lifestyle over a curative approach. Furthermore, governments are also putting pressure on the food and drink industry to produce healthy and nutritiousl products that are not only low in fat, sugar and salt contents, but also fortified with nutraceuticals and health-functional ingredients.

    Emerging technologies, including micro- and nano-technologies, are gaining interest for their capabilities to provide healthier versions of the industry’s mainstream products. The use of nanotechnology within the food and drink industry is encouraged by the UK’s House of Lords Science & Technology Committee. In January 2010, the Committee released a report which stated that there may well be benefits from the use of nanotechnologies in foods and distinguished between persistent nanomaterials which might cause concern and those ’natural’ materials that are normally digested, such as typical food ingredients which are likely to be harmless. This is an important distinction for the industry and consumers as it should enable research into nanotechnologies to advance with increased confidence.

    Enhancing the Health & Nutritional Benefits of Food Products through Nanotechnology is the fourth and final workshop in a series organised by Leatherhead Food Research, NanoCentral and the Food Focus Group of the NanoKTN. The event will feature a mix of lectures and case studies presented by key researchers in their fields. For further details, please click here.

    The first two workshops focused on Nanotechnology & Food Contact Materials and Nanotechnology for Ingredient Functionality in Foods. The third workshop, House of Lords Report – One Year On…, was held in London on 19 January 2011 and focused on the role of media in informing consumers on the implications of using micro- and nanotechnologies as part of food and drink production. 

    50% discount for NanoWatch© Working Group members
    A 50% discount on the first delegate place is available to members of Leatherhead's NanoWatch© Working Group. Please contact Catherine Haynes on T: +44 (0)1372 822314, E: training@leatherheadfood.com to take advantage of this offer. The discount is not valid in conjunction with the Early Bird Discount or any other offer.

    Leatherhead Food Research Logo NanoCentral Logo NanoKTN Logo

     

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    Enhancing the Health & Nutritional Benefits of Food Products through Nanotechnology is the fourth and final workshop in a series organised by Leatherhead Food Research, NanoCentral and NanoKTN.

    Overview

    Programme

    Chairperson: Dr Martin Wickham, Head of Nutrition, Leatherhead Food Research 

    09.00 Registration & Refreshments 
    09.30 Welcome & Introduction
    Professor Martin Wickham, Head of Nutrition, Leatherhead Food Research
    09.45 An Overview of Nanotechnologies for the Food Industry
    Dr Pretima Titoria, Team Leader: Ingredients, Food Innovation, Leatherhead Food Research

    What is out there now for the food industry? Companies now have the opportunity to develop healthier versions of their mainstream products, whilst retaining or even enhancing the quality, taste/flavour and stability. A brief introduction to “nanotechnology” is given here, as well as an opinion on “natural” and “engineered” nano-ingredients/products. This will be concluded with a summary of the recommendations from the United Kingdom’s House of Lords’ Science and Technology Committee’s 2010 Report.
    10.15 Five Years On – What health issues and trends should we be tackling? 
    Nuno Faria, Team Leader, Synthetic Biominerals, MRC- Human Nutrition Research Unit, Cambridge 

    Nanostructures can enhance the nutritional, functional, and organoleptic properties of food products and will play a central role in tackling many of the current health issues. It is important, therefore, to identify development areas where nanotechnology can truly make a difference, while managing the expectations and anxieties of the public. 
    10.45 Market Review of Nano-Related Health-Functional Products
    Matt Incles, Market Intelligence Manager, Leatherhead Food Research 
    11.10 Refreshments 
    11.40 Technology Transfer from Pharmaceutical Industry for Development of Pharma-Nano-Foods
    Professor Clive Roberts, University of Nottingham 
    12.20 Public Perceptions of Nano in Food and Potential Company Responses
    Hilary Sutcliffe, Director, MATTER

    Hilary will explore the public’s concerns about nanotechnologies in food and how companies can respond. She will draw on findings from the recent Food Standards Agency Nano and Food public dialogue, MATTER’s ongoing Walking with Stakeholders project and illustrate the issues through imagery created for the Future Foods project a pilot engagement dialogue created with Leatherhead as part of the EC FP7 NanoPlat.
    12.50 Panel Discussion
    Moderator: Dr Alan Smith, AZ-Tech and Dr Dan Gooding, NanoCentral
    13.00 Lunch
    13.30 Case Study I: Using Nanotechnology to Control Satiety 
    Dr Pete Wilde, Institute of Food Research, Norwich 
    14.00 Case Study II: Nanoscaled Colloids - A Biomimetic Approach for Increasing Bioavailability of Lipophilic Health ingredients
    Mr Frank Behnam, Corporate Development, Aquanova
    14.30 Case Study III: Nanostructured Iron- and Zinc-Containing Compounds: The Next Generation of Food Fortificants? 
    Florentine Hilty, Zurich ETH, Zurich 

    The bioavailability of novel nanostructured iron- and zinc-containing compounds produced by flame spray-pyrolysis for food fortification was evaluated in-vivo and in-vitro. These compounds can be as bioavailable as iron sulphate, cause however less sever colour changes in sensitive foods. The addition of other minerals as well as future applications will also be addressed.
    15.00 Refreshments 
    15.30 Case Study IV: Novel Nano-sized  Liquid Dilutable Delivery Vehicles for Nutraceuticals in Food Systems
    Nissim Garti, Professor of Chemistry
    16.00 Panel Discussion
    Moderator: Barry Park, Nanotechnology KTN 
    16.30 Close

    Speakers

    Dr Martin Wickham, Head Of Nutrition, Leatherhead Food Research

    Dr Martin Wickham, Head of Nutrition Leatherhead Food Research
    Prior to joining Leatherhead in May 2010, Martin spent 17 years at the Institute of Food Research, UK where he developed a new research platform resulting in the Dynamic Gastric Model – a state-of-the-art in vitro system that simulates human digestion. He has run many major research projects for industry and the BBSRC (Biotechnology & Biological Sciences Research Council). Martin is a visiting Professor at the University of Messina, Italy and holds a BSc (Hons) in Process Biotechnology (Teesside), a PhD in Nutrition (UEA) and an MBA (Dundee). He has published over 30 peer-reviewed articles, has won many innovation trophies and was a 2009 finalist in the BBSRC’s prestigious Innovator of the Year Awards.

    Dr Pretima Titoria, Team Leader: Ingredients, Food Innovation, Leatherhead Food Research

    Dr Pretima Titoria, Team Leader: Ingredients, Food Innovation, Leatherhead Food Research
    Pretima obtained her B.Sc. in Food Technology at University of Reading, and her PhD in Biopolymer/Hydrocolloid Rheology at Cranfield University. Pretima continued to develop her skills in this area over several years while working at the Institute of Food Research, Norwich and at Dupont Cereal Innovation Centre, Cambridge. She joined Leatherhead in 2001 and leads several Member-funded and Confidential Contract Research projects, applying her expertise in using physico-chemical techniques to study biopolymer behaviour and applications in food and drink products. In addition, Pretima is responsible for Confidential Collaborative Initiatives for the Food Innovation Group, as well as is the Forum Liaison Officer for the Food Ingredients Forum at Leatherhead, which conducts research projects on the behalf of Leatherhead’s Members.

    Nuno Faria, Team Leader, Synthetic Biominerals, MRC- Human Nutrition Research unit in Cambridge (UK)

    Nuno Faria, Team Leader, Synthetic Biominerals, MRC - Human Nutrition Research unit in Cambridge (UK)
    Nuno was awarded a MChem (University of Aveiro, Portugal) and followed on with research into calcium phosphate-based biomaterials and then a PhD in the development of phosphate analysis for nanolitre-sized biofluid samples (Birkbeck College, University of London). He has continued his post-doctoral research in biomineral synthesis and his current research is focused on the tailoring of biocompatible mineral nanostructures for clinical and nutritional applications.

    Matt Incles, Market Ingelligence Manager, Leatherhead Food Research

    Matt Incles, Market Ingelligence Manager, Leatherhead Food Research
    Matt heads up Leatherhead’s Market Intelligence department and has overall responsibility for producing Market Intelligence reports, designing and running conferences and undertaking consultancy projects. Matt has delivered a wide-range of consultancy projects for food industry clients and he is experienced at producing bespoke qualitative and quantitative research and analysis. Matt holds a BA (Hons) from the University of Birmingham and an MSc from Aston Business School.

    Hilary Sutcliffe, Director, MATTER

    Hilary Sutcliffe, Director, MATTER
    Hilary is the Director of MATTER and previously initiated and ran the secretariat for the Responsible Nano Code. Her expertise includes multi-stakeholder initiatives and project development, governance, public involvement, corporate responsibility and communications. She has worked with a number of stakeholders on governance and communications projects, including for the UK Government Cabinet Office, DIFD and BIS; companies - including BT, Marks and Spencer and Novo Nordisk and Civil Society organisations including the New Economics Foundation, Centre for Tomorrow’s Company and Ethical Trading Initiative.  She was a member of Amnesty International Business Group and a non-exec director of EIRIS, the Ethical Investment Research Service. She currently runs MATTER’s projects on Walking with Stakeholders and Emerging Technology Governance. 

    Florentine Hilty, Zurich ETH, Zurich

    Florentine Hilty, Zurich ETH, Zurich
    Florentine Hilty received her MSc in organic chemistry from the University of Zurich in 2003. After working in the field of heterocyclic chemistry at ETH Zurich in 2004-2005 she completed further postgraduate training in human nutrition at the ETH Zurich. In 2007, she was awarded a competitive four year PhD fellowship by the Swiss National Science Foundation in the Human Nutrition Laboratory at ETH Zurich in the area of food nanotechnology. She is one of the leading investigators in an ongoing, federally-funded, interdisciplinary research project at the ETH Zürich investigating the potential of nanotechnology in food and nutrition applications. She is first author of a Nature Nanotechnology publication and received the Nestlé Nutrition Prize Switzerland in 2010.

    Dr Barry Park, Nanotechnology KTN

    Dr Barry Park, Nanotechnology KTN
    Barry is Theme Manager for Chemical and Consumer Products for the Nanotechnology KTN and has his own consulting business, GBP Consulting Ltd. Until recently, Barry was Chief Operating Officer with Oxonica and had responsibility for Intellectual Property, Regulatory Affairs and product development of OptisolTM and EnviroxTM. Barry was a founding Board Member of the Nanotechnology Industries Association Ltd and was a member of the Secretariat that produced a report, Nanotechnology: a UK Industry View, which was submitted to the previous Government as part of an evidence collecting process prior to the Government launching its Strategy on Nanotechnology.

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